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Recipe From New Yorker

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I guess we're mainstream now. This recipe is from the New Yorker.



Underground Pop-Up Weed-Dinner Green Congee


1 pound net filet of Atlantic Monkfish

2 tablespoons of infused cannabis coconut butter

1 bunch basil

1 bunch epazote

1 bunch of fresh cannabis leaves

1 bunch of spinach

8 tablespoons of infused Cannabis oil

Salt, pepper to taste

3 cloves of fresh garlic

1 pound of ready-to-use cooked congee

2 tablespoons of butter


In a saucepan, blanch all leaves (epazote, basil, spinach, cannabis) for two minutes, then drain and cool. In a blender, add the blanched leaves, salt and pepper, garlic, 3 three tablespoons of water, and 8 tablespoon of oil, and blend until the mixture is a smooth consistency.

Warm up slowly the congee and stir frequently.

Cut the monkfish in four nice pieces, season with salt and pepper, and sauteé for 3 minutes on each side in a saucepan with the coconut butter. Mix the pesto into the congee and add the butter.

Spoon the cannabis congee into a shallow bowl and top with the sautéed monkfish; decorate with a fresh cannabis leaf.

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